Brussels Sprouts Pickles

Brussels Sprouts Pickles created by DianaEatingRichly

Yum. That's all I can say. So good.

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  • Sterilize 12+ jars (boil jars and lids for 10 minutes). Put them on a towel on the counter with lids next to them.
  • Put the vinegar, water and salt into a Pyrex measuring cup, place in a pan of hot water, and heat it to boiling point (double boiler method).
  • Clean the Brussels sprouts, and slice them in half.
  • Put the Brussels sprouts in the jars, add 1 chili pepper, 1-2 cloves of garlic, a pinch of cumin and coriander seeds per jar.
  • Pour the vinegar mixture over the Brussels sprouts to 1/4" from the top of the jar.
  • Wipe the lids of the jar clean with a sterile towel, put the lids on finger tight. With tongs, put the jars into a pot of boiling water, make sure the water covers the jar lids by at least 1/2" of water. Make sure the jars aren't packed too tight into the boiling water. Boil jars for at least 12 minutes, pull out with tongs, and put on towells on counter. Tighten the lids on the jars as you pull them out.
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"Yum. That's all I can say. So good."

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  1. Rmolina0503
    Is the vinegar white or apple cider
  2. Cole S.
    No idea how these taste, I just wanted to warn people about the crazy quantities in the recipe. By the way, I think the author was using pt jars--not mentioned in recipe. I made mine today, but I had to use 6lbs of sprouts to lightly pack 7 qt jars, plus a large halved jalapeno and 2 cloves of garlic in each. I could have easily packed a lb into each qt jar. Then I had to use 2-1/2 times the vinegar mix to properly fill the jars. So if you're using pint jars (as the recipe seems to use) realize that you'll need 6lb of sprouts, not 4lbs and at least double the amount of vinegar mixture. With this much inaccuracy in the recipe, I am having serious doubts about the outcome. I will update in a few weeks.*******************************************************************************************************************************************************************************************************************************************Tasted these after just 10 days (I couldn't wait) and they are great! raising rating to reflect taste, but withholding 1* due to poor recipe. How many of these "cooks" even try to make what they post? I have a feeling that this is just a boilerplate recipe lifted from somewhere else with no actual involvement other than "Copy and Paste".
  3. Cole S.
    The quantities in this recipe are wildly off. To get 6 1/2 qt jars, I needed 6lbs of fresh sprouts and about 2 1/2 batches of the vinegar solution. That being said, after only 10 days, these things are wonderful. Will definitely make again.
  4. waymonld
    How can I make this with less salt? I want to make this, but since I have high blood pressure, the salt is to high in nutrition information. I hope I can cut the salt down in recipe and it still be safe to can.
  5. Cathleenc
    would be great if the recipe stated what size jars....

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